We challenged three Institute of Culinary Arts students to revamp the traditional South African milk tart, and here are there three delicious, and very different, takes.
The Decadent: Sinful Milk Tart
by Kgomotso Molahloe
Makes 10 – 12 servings
Milktart
250g granola
5ml cinnamon
50g butter, melted
1 litre full-cream milk
1 vanilla pod
2 large free-range eggs
200g white sugar
25g corn flour
12g cake flour
Pinch of salt
Blitz the granola until coarse crumbs, add the cinnamon and stir through the melted butter. Line tartlet tins with the granola mixture by pressing the mixture onto the base and the sides. Place in the fridge to set. Scald 900 ml milk and vanilla seeds, remove from the heat and allow to infuse for a few minutes. Whisk the eggs and sugar thoroughly. Make a slurry by combining the corn flour, flour and pinch of salt with the 100 ml remaining milk as not to form lumps. Pour the hot milk over the egg mix, whisking continuously and lastly add the slurry. Place back on moderate heat, keep on whisking until thick. Allow to boil for a few minutes until completely cooked. Pour into tartlet cases. When cool place in the refrigerator for at least 1 hour.
Citrus sherbet
250ml lemon juice (± 6 lemons)
Zest of 6 lemons
1 stalk lemongrass, trimmed and chopped
60ml milk powder
700ml heavy simple syrup (2 parts sugar to 1 part water boiled together for 1 minute)
500ml sparkling water
Place all the ingredients in a saucepan over medium heat and bring to a boil, while continuously whisking. Once boiled remove from the heat and allow to cool. Strain the mixture and churn until silky and smooth. Transfer sherbet immediately into a container and place in freezer. Allow to freeze for a minimum of 3 hours or overnight before serving.
Van der Hum and ginger jellies
150ml medium simple syrup (equal quantities sugar and water boiled together for 1 minute)
40g fresh ginger, peeled and finely chopped
1 gelatine leave, soaked in cold water
15 ml Van der Hum liqueur
Bring the syrup to a boil, pour over the ginger and add the squeezed gelatine. Set aside to cool. When cooled, remove the ginger and whisk in the Van der Hum. Pour the mixture in round ice cube moulds and place in the refrigerator until set. When set, turn out and toss in a small amount of oil to separate, cover and store in the refrigerator until needed.
Pistachio shards
150 g castor sugar
75 g pistachio nuts
Heat the castor sugar in a saucepan over a medium heat without stirring until the sugar dissolves and liquid turns a caramel colour. Add the pistachios and pour the mixture onto a silpat. Allow the caramel to cool and set hard before breaking up into shards.
Plating
Granola for sprinkling
Pistachio for sprinkling
Honey for drizzling
Place the milktart in the middle of the plate and scatter the granola and pistachio in a loose line on the plate. Place a scoop of sherbet on the right front side of the tart. Place one Van der Hum jellies on each side of the tart and the pistachio chards on the far left corner of the plate. Drizzle honey over the plate.
The Healthy: Gluten, Sugar and Dairy-free Milk Tart
by San-Mari Kotzé
Makes 6-8 tartlets
Base
150 g desiccated coconut
4 egg whites
50 ml xylitol
Custard
3 egg yolks
60 ml xylitol
40 ml corn flour
400 ml coconut milk
5 ml vanilla essence
Pinch of salt
Cinnamon for dusting
Preheat the oven to 180 °C. Mix together the coconut, xylitol and egg whites. Prepare tartlet tins with non-stick spray. Line the tins with the coconut mixture, pressing the mixture down with fingertips. Bake for 6 – 8 minutes until lightly browned. Make a slurry by mixing together the egg yolks, xylitol, corn flour and 50 ml of the coconut milk. Once a smooth slurry has formed, add the remaining milk and pour the mixture into a saucepan. Place on heat and whisk continuously until the mixture thickens. Allow to boil for 1 – 2 minutes. Add the salt and vanilla essence and stir through. Pour the custard into the coconut bases, dust with cinnamon and allow to cool before serving.
The Drink-able | Milk Tart Cocktail
by Mandisa Mfenyana
Serves 4
Coconut crème anglaise
250 ml milk
15 g desiccated coconut
2 egg yolks
50 g sugar
Bring milk and desiccated coconut to scalding point. Remove from heat and allow the flavours to infuse for a few minutes. Whisk egg yolks and sugar together until ribbon stage. Pour warm milk onto egg yolk mixture while stirring continuously. Pour the mixture into a clean pot and return to heat. Using a spoon, stir continuously over medium heat until crème anglaise reach nappé stage (coats the back of a wooden spoon). Remove from heat, strain and allow to cool down.
Cocktail
60 ml double thick plain yoghurt
2.5 ml ground cinnamon
1 ml nutmeg
30 ml Van der Hum
Crushed ice
Coconut shavings
Zest of 1 naartjie
Combine the cooled anglaise with yoghurt, cinnamon, nutmeg and Van der Hum. Serve over crushed ice and garnish with coconut shavings and naartjie zest.
ICA Product Development Media Communication & Food Theatre
Being a chef is no longer restricted to just being in the kitchen. Rewarding and creative professions exist within the ever-growing culinary arena. The Institute of Culinary Arts (ICA) in Stellenbosch offers a field of specialised study in the third year, vastly expanding exciting employment opportunities for ICA graduates.
Product development is just one of the coveted corporate culinary career options available to students enrolled on an ICA 3-Year Diploma programme. Because of the specialised training and tuition, ICA graduates are sought-after by leading food production companies, both locally and abroad.
